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Simple Venison Roast

sureshotscott

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Is there a reason not to throw potatoes or carrots or mushrooms into the pot?
 

mtsrunner

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Is there a reason not to throw potatoes or carrots or mushrooms into the pot?
I’m no expert since I have made this recipe exactly one time, but I think the veggies might require adding some water to the pot, which could dilute the flavor. Maybe?
When I made it, there was not a lot of ‘gravy’ in the bottom of the pot. It was a perfectly satisfactory amount for just the roast, however.
 

JSEXTON23

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I've cooked a broke down shoulder in a Dutch oven for 26 hours at 185 degrees several times. (separate the humerus and scapula but leave the bone in)

The bones weep collagen and marrow and effectively make their own broth. Add a cup of red wine, and cup or so of water with some chopped carrots, potatoes, mushrooms, and onions and cover it. You will find after that much time the scapula and humerus will come out completely clean and all the connective tissue will be broken down to nothing. The meat will retain a pink color and fall apart.
 

Apex7

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I’m no expert since I have made this recipe exactly one time, but I think the veggies might require adding some water to the pot, which could dilute the flavor. Maybe?
When I made it, there was not a lot of ‘gravy’ in the bottom of the pot. It was a perfectly satisfactory amount for just the roast, however.
I sometimes ad fresh mushrooms ,carrots, potatoes and celery .
 

Squirrels

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We do something extremely similar. My wife basically makes Italian venison sandwiches this way. Love em.
 

woodsdog2

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I've cooked a broke down shoulder in a Dutch oven for 26 hours at 185 degrees several times. (separate the humerus and scapula but leave the bone in)

The bones weep collagen and marrow and effectively make their own broth. Add a cup of red wine, and cup or so of water with some chopped carrots, potatoes, mushrooms, and onions and cover it. You will find after that much time the scapula and humerus will come out completely clean and all the connective tissue will be broken down to nothing. The meat will retain a pink color and fall apart.
Yum that sounds really good.
 

woodsdog2

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Is there a reason not to throw potatoes or carrots or mushrooms into the pot?
Absolutely add them if you like, I just didn't want the added carbs. I love mushrooms though and would add them in a heartbeat.
 

Squirrels

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I've cooked a broke down shoulder in a Dutch oven for 26 hours at 185 degrees several times. (separate the humerus and scapula but leave the bone in)

The bones weep collagen and marrow and effectively make their own broth. Add a cup of red wine, and cup or so of water with some chopped carrots, potatoes, mushrooms, and onions and cover it. You will find after that much time the scapula and humerus will come out completely clean and all the connective tissue will be broken down to nothing. The meat will retain a pink color and fall apart.
That somewhat happened to us at camp one year. Whole shoulder went in the smoker in a pan. Well, the card game got a little out a hand and the shoulder stayed on the smoker little longer than planned. Turned out to be some of the best venison I’ve ever eaten.
 

JSEXTON23

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Yeah, I think people don’t realize you can cook a whole shoulder or even a couple shanks at 180-190 for 24-30 hours and have a super tender, rich stew or whatever. At that temp everything gets cooked but the meat doesn’t go all brown and dry, and the vegetables stay firm but still soft. It’s really the only way I do bone-in roasts anymore.
 

GCTerpfan

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I put a roast in the crockpot this morning using this recipe with pepperoncini's. Can't wait to try it this evening.

Has anyone done shanks this way? I typically sear shanks and then braise them for 8 hours and my family loves them. I'm curious if this method will break down the connective tissue as well as braising them in liquid does. This is a lot easier if it will work.
 

woodsdog2

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I put a roast in the crockpot this morning using this recipe with pepperoncini's. Can't wait to try it this evening.

Has anyone done shanks this way? I typically sear shanks and then braise them for 8 hours and my family loves them. I'm curious if this method will break down the connective tissue as well as braising them in liquid does. This is a lot easier if it will work.
I think it will but I"ve not tried it myself. I think if you keep it low and long it will work great but again... I've not tried it with shanks.
 

tim_dawg22

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I put a roast in the crockpot this morning using this recipe with pepperoncini's. Can't wait to try it this evening.

Has anyone done shanks this way? I typically sear shanks and then braise them for 8 hours and my family loves them. I'm curious if this method will break down the connective tissue as well as braising them in liquid does. This is a lot easier if it will work.
I recently tried a similar recipe with shanks and they came out delicious.




Seared in the cast iron and threw them in the slow cooker with some peppers, Mexican seasoning, and enough water to cover the bottom. Put em in right before bed and they were falling apart in the morning.


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